Pear Pound Cake Gratin - Pear #2. Remember my Coconut Lemon Raspberry Perfect Party Cake?
The original recipe didn't work well for me and boy was I glad when I saw this recipe on Helene's blog. Pound cake gratin! Perfect way to use up not so nice to eat pound cakes or butter cakes or similiar stuff. I kept the cake in the freezer for almost a month and was almost jumping for joy when I saw this. As always I love baking with recipes seen on Tartelette. My kids loved this, both Lydia the baked fruit lover and Lyanne the baked fruit hater. I also made another pan of gratin few months later with the balance of cake in the freezer when pears were seen again. Pear Pound Cake GratinOriginal source: Saveurs France As Seen on Tartelette Modified version by WendyinKK1/2 portion of Perfect Party Cake or any other pound cakes (9inch round 1inch tall) 2 large pears 250ml milk 1tsp vanilla extract 3 eggs 100gm sugar (depends on how sweet your cake is) Melted chocolate for decoration1.
Pear Spice Cake with Walnut Praline Topping. Kid Table.
Can we talk about the Kid Table? The Kid Table was something that I had to endure every holiday from the age of three to um…. present. You know what the Kid Table is, right? The integral family socialization tool. The foundation of society. It’s called the Kid Table for a reason. The Kid Table still exists in my family. Let me just say that Christmas dinner at the Kid Table is now…. more awesome than ever! There’s nothing like wine, family smack talk with your cool uncles, and stealing all of the thunder from the main table. And now… Pear Spice Cake. SpicySweet. This recipe is adapted from an old school Gourmet Magazine recipe. The pears add a delicate flavor and lots of moisture, but the cake doesn’t exactly scream pear right in your face. Pear Spice Cake with Walnut Praline Topping adapted from Gourmet, December 1992 Print this Recipe!
Make cake: Put oven rack in middle position and preheat oven to 350°F. Sift together flour, baking soda, baking powder, and salt into a bowl. Pear bread. A year and a half ago, an Op-Ed ruined bananas for me.
Everyone knows in a kid’s mind, there are only three fruits: apples, oranges and bananas. Apples grow in the fall. Oranges grow by grandma’s house in Florida. And bananas grow in… corporation-cleared rainforest in Latin America by laborers deprived of worker’s rights, an economic condition reinforced by heavy-handed military tactics? Egads, people, I so didn’t learn that side of the story as a kid. Look, I didn’t give up bananas that day; they’re still sliced them into my oatmeal, over my cottage cheese and eaten to occasionally convince myself that it’s not a real dessert I’m craving, and I’m not here to nudge you to either. What they share in common is a subtlety, a quietness that goes so gently with a mid-afternoon cup of coffee.
One year ago: Gramercy Tavern’s GingerbreadTwo years ago: Blue Cheese Iceberg WedgeThree years ago: Stuffed Mushrooms and Gougères Peel and core pears, then grate them.